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| - I LOVE THIS PLACE! I think it definitely speaks volumes that my boyfriend and I came here twice in one week after discovering this restaurant. Hilariously, I have actually not tried their sullangtang/other tangs that everyone else has been extolling. I know I definitely will try those soups out when the weather gets colder. But in the meantime, this post is all about their bossam and naengmyun.
Both visits, we have gotten their mini bossam plate and naengmyun. For lunch, we had kimchi and radish banchan. For dinner, they also gave us japchae in addition to the other two banchans. Dinner also came with a bowl of rice to accompany my bossam. I'm not really sure if the banchan/rice change up is because we went for lunch/dinner or just because they like keeping us on our toes. I will update my findings after I come here a couple more times LOL.
Their naengmyun broth is just perfectly seasoned--honestly, I could just drink the broth all by itself without adding the mustard/vinegar; the meat that comes with it is tender and not tough at all (unlike other naengmyuns around town). You add vinegar and mustard to your liking; the spiciness and acidity make this dish so so refreshing and perfect for the ridiculously hot Vegas summers.
Their bossam plate comes with an assortment of daikon, radishes, chives, and dipping sauces. Their meat is so so so tender and fatty, that it just melts into your mouth. I will note that the second time we went, the meat was not as tender (still good, but not as tender)--and I'm going to assume it's because the restaurant was super packed/busy. Roll the veggies in your bossam and you have a beautiful meat bundle of happiness.
This is probably my new favorite place in Chinatown. Who knows, maybe I'll visit for the third time this week.
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